Sometimes you just want comfort food. Warm, filling and simple to prepare. This Tex Mex Chili Mac dish is a great one pot meal, which just happens to be vegetarian. Feel free to add meat if you want. Chicken thighs or beef are fine. It’s a very forgiving recipe.
What makes this particular version of Chili Mac so great is the way it cooks all in one pot. Instead of boiling the pasta separately, the elbows go straight into the seasoned tomato and vegetable sauce mixture. As the pasta cooks down, it releases its natural starches directly into the pot, thickening the liquid into a rich sauce that clings to every single elbow. Best of all instead of just absorbing water, the elbows absorb the sauce and the flavor is wonderful. It is an efficient technique that maximizes flavor while sparing you scrubbing a mountain of extra dishes at the end of the night.
When it comes to the spices, don’t be afraid to make it your own. The blend of smoked paprika and a touch of cayenne pepper gives it an underlying warmth without being too spicy.
If you prefer a smoky, deeper flavor profile, a minced chipotle pepper in adobo sauce works wonders here. Top it generously with shredded cheese just before it goes into the oven, let it bake until bubbling and golden brown.
Interested in trying another great Tex Mex dish that’s fun for kids, click here Easy Tex-Mex Dish for Kids: Vegetarian & Meat Options
Here’s another easy casserole for busy nights, Easy Chicken Lasagna Recipe with No Boil Noodles
Or the old favorite, Ultimate Comfort Food: Tuna Casserole in 30 Minutes
And for a great Silver Palate classic, Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled
Looking for a list of recipes I come back to again and again, My Favorite Recipes
Why This One Pot Chili Mac Works
When you are rushing to get dinner on the table, the last thing you want is to deal with a bunch of pots. This recipe streamlines the process by letting everything simmering together. The result is a deeply concentrated flavor that you just don’t get when cooking the pasta separately.
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Ingredients:
1 24 oz jar Marinara Sauce or a 28oz can of Tomatoes
1 Tbsp Chili Powder
3-4 cloves Garlic minced
1 Red Pepper, chopped.
1- Onion, minced
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
2 cups shredded Cheese
1 lb Pasta, elbows are perfect.
2 cups of Vegetable Broth
1 cup Corn, frozen is fine.
1 can of Pinto or Black beans, drained and rinsed.
Preparation:
Preheat your oven to 325F
Sauté your garlic, onion, peppers, corn and beans. Add the tomatoes and broth to the pot, add your chili powder, spices and bring it up to a simmer.
Add your pasta, stir in your cheese and sprinkle a bit of cheese on top and then bake covered until the pasta is done. It’s normally about 30 minutes. The reason it needs to be covered is to help the elbows absorb the sauce.
Stir and recover and allow to rest for 5-10 minutes. Serve with additional cheese and any toppings you desire.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Chili Mac – A Tex Mex Favorite
Ingredients
Equipment
Method
- Preheat your oven to 325F
- Sauté your garlic, onion, peppers, corn and beans. Add the tomatoes and broth to the pot, add your chili powder, spices and bring it up to a simmer.
- Add your pasta, stir in your cheese and then bake covered until the pasta is done. It’s normally about 30 minutes. The reason you need to cover the pot is so the elbows will absorb the sauce.
- Stir and recover and allow to rest for 5-10 minutes. Serve with additional cheese and any toppings you desire.